Save to your scrapbook
Clementine and Campari sorbet
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
500ml clementine juice (from about 12-15 clementines)
125g caster sugar
100g liquid glucose
4 tbsp Campari
1 lemon, juice
1. Put the clementine juice and sugar in a saucepan and warm over a gentle heat, stirring until the sugar has dissolved. Add the glucose, remove from the heat and stir again until dissolved. Pour in the Campari and lemon juice, transfer to a metal bowl and leave to cool, then chill.
2. Churn in an ice-cream maker, then firm up in the freezer. (Or put the bowl in the freezer for 1-2 hours, until the edges start to freeze. Whisk into the centre; freeze again. Repeat every hour for the next 2-3 hours, until the sorbet is smooth. Return to the freezer to firm up.) Serve in small bowls or glasses that have been chilled in the freezer for 1 hour beforehand. The alcohol content means it will melt quickly. LH
This recipe first appeared in the Harvest section of Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in December 2016.